Southwestern Quinoa Salad with Cilantro-Lime Vinaigrette

Southwestern Quinoa Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings

Prepare this salad ahead of time and serve chilled or room temperature.


1cup uncooked quinoa
2cups canned black beans, rinsed and drained
2cups fresh corn kernels (from 3 ears)
1large red bell pepper, finely chopped
1 jalapeno pepper, seeded and minced
6tablespoons fresh lime juice
2teaspoons ground cumin
1teaspoon salt
1/2teaspoon chili powder
1/2cup olive oil
1/3cup finely chopped cilantro, divided


  1. Cook quinoa according to package instructions. Place in a large serving bowl and let cool.
  2. Add beans, corn, bell pepper and jalapeno and toss well.
  3. Combine lime juice, cumin, salt and chili powder in a small bowl; whisk to combine.  Add oil in a stream, whisking, and then whisk in half the cilantro.  Pour dressing over the salad; toss well. Sprinkle remaining cilantro on top before serving.

Recipe by Julie Hession

Nutritional Info *per serving

  • Calories 170
  • Fat 2g
  • Cholesterol 0mg
  • Sodium 500mg
  • Carbohydrate 31g
  • Fiber 5g
  • Protein 7g